Behind the bar I prefer syrup because it’s easier and faster to pour. At home though I’ve noticed it’s easier to just put the amount of sugar into the tin rather than batch a bunch of syrup. All of it dissolves in the tin and its not having a noticeable effect on taste.
The point about syrup is that dissolves faster. Or more precisely that it is already dissolved, and it just dilutes.
Yeah but the time it takes to dissolve the raw sugar is less than the time it takes to shake a cocktail.
For bar work it’s definitely about being able to pour sugar rather than the speed it dissolves at.