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 like where your head is at OP. We shouldn’t do something simply because it’s the popular method, and breaking the mold can often lead to a hot new trend. There’s also something to be said for keeping things simple at home, whatever that means for you personally. Keep experimenting!