Milkshakes: pure Americana and a Hong Kong burger's best friend

"Americans will tell you a milkshake is a perfect match for a burger," says Alex Chatte, mixologist at Hotshot, a beachside eatery inspired by American diners. With burger joints opening up in the city, milkshakes are making a comeback.

Malcolm Wood, culinary director of Maximal Concepts, the group behind burger-centric restaurant Double D, says that burgers and milkshakes "are all-star classics and a real part of American food history".

"Like most drinks, the quality of your ingredients will always make a difference," says Chatte.

Wood agrees: "We actually use our very own Double D house-made soft-serve ice cream with organic milk."

Hotshot offers an extensive list of milkshakes, and they all contain alcohol (although they can be ordered without). "The recipes are designed to work with or without alcohol, so a child can have the same drink as their mum or dad," says Chatte.

At Double D, a shot of bourbon or rum can also be added to any milkshake. Wood says that alcoholic shakes are historically accurate.

"When the term 'milkshake' was first used in 1885, milkshakes were alcoholic whiskey drinks described as a sturdy, healthful eggnog-type of drink, with eggs, whiskey, and so on, served as a tonic as well as a treat," Wood says.

"However, by 1900, it started to switch to a more common and affordable treat and the term referred to wholesome drinks made with chocolate, strawberry, or vanilla syrups."

Hotshot, shop 114-115, The Pulse, 28 Beach Road, Repulse Bay, tel: 2515 1661. Open: Wednesday to Sunday noon-10pm

Double D Burger, Duke Wellington House, 22 Wellington Street, Central, tel: 2881 1888. Open: Monday to Saturday noon-midnight