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.
I’m surprised it dissolves(I think this is the primary reason simple syrup is called for) but if it does and the drink tastes the same, why not?
Indeed. I’m sure that OP gets some dissolution but it can’t be as 100% as simple syrup is. Anecdotally, I’ve been able to tell a difference every time ive substituted granulated sugar for SS.
Yeah I gave it a quick stir in the tin and I got like 95% if not more. I could see SOME individual grains not a lot. After shaking and straining I couldn’t notice visually and I was not able to feel any grains while drinking.