The Stirrup Cup

The Stirrup Cup by Heywood Hardy

Since the late 17th century, the "parting glass" or "stirrup cup" has been offered to a departing guest as a show of hospitality. It was served after the guest was mounted on their horse (their mode of transportation) and ready to leave. Guests were presented with one final drink to fortify them for their travels.

Even today, the host of a hunt or a ride will offer a stirrup cup to riders “in their stirrups” and ready to move off. This tradition not only “fortifies” them for the hunt, but is a way of toasting to a good day of sport.

Stirrup cups, used by Big Sky Hounds - Photo by Val Westover

A traditional pewter stirrup cup with an ornamental top.

Traditionally, riders grasped the ornamental top of a pewter cup, turned it over, and port wine or sherry was poured into the vessel. When served while in the saddle, the rider drinks, and the cup is placed back on the serving tray. We still use these, and variations that can be as nice as those pictured above, or as practical as disposable dixie cups.

This beverage is called "deoch-an-doris" which literally translates to "drink of the door".

While on Foxhunting in Ireland tours, we often begin the day at a local pub, where hot port or whiskey is served before mounting and moving off. The port or whiskey is mixed with hot water and a lemon slice, garnished with whole cloves.

Classic hot whiskey, recipe at The Irish American Mom

The drink and the local camaraderie are enough to embolden us for the better part of a day out riding in the biting spring weather of Ireland.

Our group enjoying a stirrup cup at Kelly’s pub prior to a day of hunting in Ireland.

Join us in May 2025 when we travel to Spain and Portugal for the Festival of the Horse and explore the Sherry Triangle and Duoro Valley—home to classic stirrup cup fillers Sherry and Port and most of the world’s cork supply.