Sous vide Artichoke Gin

Having trouble getting enough of the choke flavor in a cocktail using Cynar alone. You sous viders....how do you think this would work ?

http://www.gastronomista.com/2014/04/ar ... .VJ3aTAA7A

Interesting article. I might take issue with the idea that you can't barrel age cocktails that contain vermouth without making them too bitter. I've had barrel aged Negronis that I've made with friends and I've had ones that were done by professionals and none of them were much more bitter than any other Negroni (and all of them, of course, contained plenty of vermouth).

I guess it would make sense that you'd get pretty good extraction of flavor components from the artichokes using gin at 140 degrees. I don't know that you'd need the precision of a sous vide setup to do this, though. I would think that once you got the gin and the artichokes sealed in a bag (a Ziplock ought to work), then you could just put it in a pot of water that you heated up to about 140 and kept there for an hour. Of course, if you already have a Sous Vide Supreme or something similar, then there'd be no reason not to use it.