The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
This would be all well and good, if it were true, sugar goes through much higher temperatures than 60°C (140°F in ancient units) several times during the refining process. For other syrups, especially fruit syrups, the temperature can make a difference, but not for simple syrup.
Also, rich simple syrup doesn’t have to be raised to high temperatures. Magnetic stirrers used be quite expensive, so much so that labs would often make their own using used CPU fans, but that is no longer the cas.
Also, rich simple syrup doesn’t have to be raised to high temperatures. Magnetic stirrers used be quite expensive, so much so that labs would often make their own using used CPU fans, but that is no longer the cas.