The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Very likely, I think; especially when you measure By Volume.
When substituting coarse "Kosher" or flake salt for finer "table salt" in cooking, one source says to be sure to double the volume amount, as the larger crystals end up delivering less salt to the dish.
If this is true, it would make sense to me that using coarse vs. fine sugar would yield a syrup that is less sweet.
I haven't tried this, so I don't know for sure.
When substituting coarse "Kosher" or flake salt for finer "table salt" in cooking, one source says to be sure to double the volume amount, as the larger crystals end up delivering less salt to the dish.
If this is true, it would make sense to me that using coarse vs. fine sugar would yield a syrup that is less sweet.
I haven't tried this, so I don't know for sure.