The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
I completely agree about the 1:1 syrup being superior in any fruit syrups. You add the fruit syrup to give it an extra taste, not only to sweeten it. With 2:1 fruit syrup you have to add less of the syrup cause otherwise it might become too sweet with the fruit accent being barely noticable.
By the way, the 2nd last comment here was 3 weeks ago so people barely comment here, but I came here when you posted your comment just 11 seconds ago! What a coincidence haha
By the way, the 2nd last comment here was 3 weeks ago so people barely comment here, but I came here when you posted your comment just 11 seconds ago! What a coincidence haha