This is FIZZ!

So what’s Fizz?

Fizz is a China-based, China-focused but internationally-facing blog and platform covering the bar and drinks industry. We believe China’s scene is a powerhouse of talent and creativity, and simply doesn’t get the attention it deserves. From venues and personalities to cocktail recipes, random stuff we find interesting and of course, some nerdy techniques and history, we’re setting out to light up the many corners of this country’s super cool bar culture. Behind every venue, drink, brand and bartender, big or small, lies a story – we want to tell these stories and share them alongside those of the global bar community.

We’re cracking open China’s cocktail culture for the rest of the world to see.

Sounds dope… where’s all this at?

You can find usonline at, via the official WeChat Account and Channel (Fizz嘶嘶), and on Instagram @fizzchina. Expect more channels in the future.

What we do (and don’t do)

Fizz supports and champions the bar industry through good vibes and great content on all aspects of the Chinese scene. We’re not trying to take ourselves too seriously – that said, transparency and integrity are important to us, so…

Fizz does NOT:

  • Write critical bar/venue reviews. We’re here to tell stories, not judge.
  • Accept payment to write about bars/venues. Everyone deserves some love, regardless of their marketing budget. 

Fizz DOES:

  • Welcome paid brand partnerships and sponsorships, such as product advertisements, advertorials and event coverage.

Who’s behind all this?

Fizz was founded by Elysia Bagley, a Shanghai-based cocktail writer and bar industry enthusiast. She got her start in the world of food & beverage while writing from the lifestyle side of things as Food & Drink Editor at Time Out Shanghai. She was later bewitched by the backside of the bar when she moved into industry-centric work as China Managing Editor at DRiNK and Thirsty Work Productions, Asia’s leading bar industry magazine and events agency, respectively. 

Elysia adores properly carbonated highballs and clarified milk punches, appreciates purposeful garnish, advocates for well-written menus and is always down to learn about science-y cocktail techniques. 

Get in touch

If you’ve got a story to tell, are interested in working with us or simply want to chat cocktails, please reach out to or elysiabagley on WeChat.