Why don’t my Negronis at home taste as nice as what I get in bars and restaurants?

I use equal parts Campari, Martini & Rossi sweet red vermouth, and Bombay Sapphire. I don’t have a cocktail shaker (gasp!) so stir it instead, then add ice and an orange slice. I notice that the flavour gets better as the ice starts to melt. I have heard that shaking in a cocktail shaker with ice results in a bit of the ice melting, activating the flavours of the booze. Is using a shaker the key step?

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