Is there much difference in making a very light sugar syrup (more like sugar water than syrup, really) using the following two different methods:

1. boiling sugar and water together briefly (not long enough for it to concentrate or thicken)
and
2. dissolving sugar in room temperature water.

I've been looking at a drink recipe online and the first method seems more common for that drink. However, the second method is more convenient for me as I don't have to wait for it to cool down before using it, so I'm leaning towards that - I'm just wondering if it would compromise the taste in any way.

Thanks in advance for your insights! :)