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.
30 mL of simple syrup isn’t 15 mL of water and 15 mL of raw sugar; if you mix those two, the resulting solution will be less than 30 mL. When sugar is disolved in water, the solution density goes up. Watch your input and output volumes next time you batch simple syrup and you’ll see the output volume diverges significantly.
Very true, I mean the beauty of it is you can add more and less to taste