Place oranges in a grillable tray. Add the cherry wood to the barbecue and smoke offset for at 120c for 10 minutes.
Place the water and sugar to medium saucepan and bring to the boil until the sugar has completely dissolved. Remove from heat and add smoked oranges. Cool down to room temperature. Infuse ingredients overnight or up to 72 hours. Strain and reserve.
For the cocktail
Fill a tumbler with ice. Add all cocktail ingredients and stir well for at least 30 seconds. Garnish with a slice of orange.