by HaleyJane Rose. @haleyisfamous.
NEW YORK, NY – In celebration of Broadway juggernaut Hamilton’s ten-year anniversary, creator Lin-Manuel Miranda has been sharing never-before-seen content on the making of the musical. This #Hamilten Tuesday however, Miranda will be sharing something far more tangy: the full sour pickle that has been soaking in brine since 2015.
“Clips of testing the famous turntable set or a 23-year-old Phillipa Soo rehearsing a rough draft of ‘Burn’ are great, but it’s not enough to communicate the real feeling of being in the ‘room where it happened,’ if you will,” shared Miranda, while delicately plucking a spring of dill from his AeroGarden. “That’s why I’m inviting Hamilton superfans backstage at the Public, where I’ve hidden a dusty Ball Mason jar for the past decade. Fans will then get to take a bite and pass it on, literally tasting this origin story.”
Christopher Jackson, original George Washington actor and longtime collaborator of Miranda, was less enthused about this particular bit of BTS.
“When Lin said he was ‘letting some amazing things marinate,’ I thought he meant like… funny voice memos of Daveed learning the fast Lafayette rap. Not an actual blend of garlic and coriander seed,” exclaimed Jackson, who’s more of a pimento-stuffed olive guy. “I’ve told him that you only need to pickle a vegetable for 24 hours tops, but he just won’t hear me. The pickle has shrunk to something so small and unrecognizable.”
Mega LMM fan Sharon Burke shared another perspective on this unique opportunity.
“The 'Mufasa' soundtrack, In the Heights, the new Warriors album!? Anything Lin-Manuel Miranda makes I eat up. And now I literally can!” shared Burke on her Bluesky account [Editor’s note: Are we using that now? What’s the temperature here?]. “I just know when I take a very small nibble of that shriveled cucumber, I’ll get a true taste of what it was like to make this revolutionary musical. I also might get a toothache, from the very concentrated acidity.”
In a follow-up statement sent from his press team, Miranda noted: “I named the pickle Ang-dill-ica Schuy-vinegar by the way.”
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