The Stirrup Cup: A Final Toast Before the Ride

Before the thunder of hooves and the thrill of the chase, there is a moment of tradition — one that dates back centuries and still holds charm in equestrian circles today. It’s called the stirrup cup.

Typically offered to a rider already mounted and ready to depart, the stirrup cup is a parting drink, served as a gesture of goodwill and camaraderie. The name comes quite literally from the practice: the drink is served while the rider is in their stirrups, preparing to ride out — often for a hunt. Traditionally poured into a small, ornate silver chalice, this ceremonial libation adds a touch of ritual to the ride.

The drink of choice? Port, most commonly — a rich, fortified wine from Portugal that brings a warming sense of occasion to the moment. Its deep flavor and bold character make it ideal for a brisk morning in the countryside.

In the sport of polo, however, British tradition takes a more refreshing turn. Instead of port, you’re more likely to see players reaching for a cup of Pimm’s — a gin-based liqueur blended with herbs and citrus. Often served with lemonade, cucumber, mint and fruit, Pimm’s is the unofficial drink of summer in Britain and has earned a place on polo sidelines from Windsor to Wellington.

Whether it’s a hearty pour of port in a gleaming silver cup or a chilled glass of Pimm’s under the pavilion, the stirrup cup tradition remains a toast to good sport, great company and the bond between horse and rider.